Gallon Test Brew...
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Reg
- I do it all with smoke and mirrors
- Posts: 2119
- Joined: Fri Dec 17, 2004 1:00 pm
- Location: Knebworth, UK
- Contact:
Gallon Test Brew...
Just measured out 900g Pale, 50g Crystal, 10g Roast Barley and put 9 pints of water on to boil out some of the chalk...
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BlightyBrewer
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Reg
- I do it all with smoke and mirrors
- Posts: 2119
- Joined: Fri Dec 17, 2004 1:00 pm
- Location: Knebworth, UK
- Contact:
Okay - I've had to use my phone for pics as Mrs Reg is up North and has the camera...
I'm using a Ritchie Products Mash and Sparge Bag with a 2 gallon, twin handled, stainless steel, pot. The bag as you will see is big but this seems to be an advantage form the point of view of mash temp... (More later).
Strike temp was 72 degress yielding a start temp of 67 degrees... (A bit of a surprise that one, but more grain I guess). My plan is to test temp every 20 mins to ensure mashing doesn't get to cold, but with the bag draped loosely around the side and the lid on I've lost only one half of a degree so far....! I'll use the hob to warm things back up if we get too low.
Liquor is already taking on a nice colour...
This is Reg, is his house, reporting on his mash... More news later, I'll hand you back to the studio now.
I'm using a Ritchie Products Mash and Sparge Bag with a 2 gallon, twin handled, stainless steel, pot. The bag as you will see is big but this seems to be an advantage form the point of view of mash temp... (More later).
Strike temp was 72 degress yielding a start temp of 67 degrees... (A bit of a surprise that one, but more grain I guess). My plan is to test temp every 20 mins to ensure mashing doesn't get to cold, but with the bag draped loosely around the side and the lid on I've lost only one half of a degree so far....! I'll use the hob to warm things back up if we get too low.
Liquor is already taking on a nice colour...
This is Reg, is his house, reporting on his mash... More news later, I'll hand you back to the studio now.
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Reg
- I do it all with smoke and mirrors
- Posts: 2119
- Joined: Fri Dec 17, 2004 1:00 pm
- Location: Knebworth, UK
- Contact:
QUOTE (Daft as a Brush @ May 3 2006, 08:48 PM) QUOTE (Reg)Okay - I've had to use my phone for pics as Mrs Reg is up North and has the camera...
That explains the sudden renewed interesting in brewing
Mmmm... Rumbled.
Okay so mashing. A little table below summarising the on the hob mashing experience...
20:24 Start temp 67 following 72 degree strike
20:44 Temp 66.5... Nice!
21:04 Temp 66.0... Hey perfecto!
21:27 ErrrP! Temp 64.0. Apply some juice back up to 66.0 to allow for hob lag
21:28 Temp still rising move off ring that is now off...
21:39 Temp 65.0... the hot ceramic was maintaining temp then cooled.
21:39 ...again move back on to original hob ring.
21:54 Final temp 65.5...
Lessons learnt:- The high contact ceramic hob I was using kept pumping heat even when off. Even a short bust of hob can have a radical effect with a considerable lag. Originally I thought the bag draped over the sides might be helping which it probably does a little, but it was probably mainly the hob...
Overall... happy that the range of temp over 90-min mashing will have allowed both main enzymatic reactions to occur in sensible proportions.
That explains the sudden renewed interesting in brewing
Mmmm... Rumbled.
Okay so mashing. A little table below summarising the on the hob mashing experience...
20:24 Start temp 67 following 72 degree strike
20:44 Temp 66.5... Nice!
21:04 Temp 66.0... Hey perfecto!
21:27 ErrrP! Temp 64.0. Apply some juice back up to 66.0 to allow for hob lag
21:28 Temp still rising move off ring that is now off...
21:39 Temp 65.0... the hot ceramic was maintaining temp then cooled.
21:39 ...again move back on to original hob ring.
21:54 Final temp 65.5...
Lessons learnt:- The high contact ceramic hob I was using kept pumping heat even when off. Even a short bust of hob can have a radical effect with a considerable lag. Originally I thought the bag draped over the sides might be helping which it probably does a little, but it was probably mainly the hob...
Overall... happy that the range of temp over 90-min mashing will have allowed both main enzymatic reactions to occur in sensible proportions.
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Reg
- I do it all with smoke and mirrors
- Posts: 2119
- Joined: Fri Dec 17, 2004 1:00 pm
- Location: Knebworth, UK
- Contact:
QUOTE (Daft as a Brush @ May 3 2006, 09:28 PM)How do you plan to run off the wort and sparge? BTW...can I interest you in a cool box Reg, you can leave it to do its own thing, maybe nip down the local for a swift oneÂÂ
Well - probably broken a few golden rules here, but here goes.
First of all it was pretty simple to get the mash bag lifted clear...
Then I used a litre of kettle boiled water and weighted the bag to lift it as the volume increased slowly trickling the water over the grains...
Finally I wrung the bag a bit and had my liquor. Here's the first rule broken... No run off...
The I hopped with 15g of Goldings and added 1g of Irish Moss...
..and without further ado I have brought things to the boil...
Having no nice bed of hops to filter things through I am planning to siphon and use the thin mesh side walls of my mashing and sparging bag as a filter to produce the final wort... :blink:
Well - probably broken a few golden rules here, but here goes.
First of all it was pretty simple to get the mash bag lifted clear...
Then I used a litre of kettle boiled water and weighted the bag to lift it as the volume increased slowly trickling the water over the grains...
Finally I wrung the bag a bit and had my liquor. Here's the first rule broken... No run off...
The I hopped with 15g of Goldings and added 1g of Irish Moss...
..and without further ado I have brought things to the boil...
Having no nice bed of hops to filter things through I am planning to siphon and use the thin mesh side walls of my mashing and sparging bag as a filter to produce the final wort... :blink:
Oh well. Tannins schmannins!